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Sweet Potato Casserole Recipe: Easy Brown Sugar Pecan with Marshmallow Swirl

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This easy sweet potato casserole features a creamy sweet potato base, a crunchy brown sugar pecan topping, and a gooey marshmallow swirl. It’s a crowd-pleasing comfort food perfect for holidays, potlucks, or cozy family dinners.

Ingredients

Scale
  • 3 lbs sweet potatoes, peeled and cubed
  • 1/2 cup packed light brown sugar
  • 1/3 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1/4 cup whole milk (or dairy-free milk)
  • 1 tsp vanilla extract
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground nutmeg (optional)
  • Pinch of salt
  • 1 1/2 cups mini marshmallows (plus more for topping)
  • 1 cup pecan halves or pieces, chopped
  • 1/3 cup packed light brown sugar (for topping)
  • 3 tbsp unsalted butter, melted (for topping)
  • 2 tbsp all-purpose flour (or almond flour for gluten-free)
  • Pinch of salt (for topping)

Instructions

  1. Preheat oven to 350°F (175°C). Butter or spray a 9×13-inch baking dish.
  2. In a large pot, add peeled and cubed sweet potatoes. Cover with water and add a pinch of salt. Bring to a boil and cook until fork-tender, about 15-20 minutes.
  3. Drain sweet potatoes in a colander. Let sit for 2-3 minutes to release steam. Transfer to a large mixing bowl and mash until smooth.
  4. Add 1/2 cup brown sugar, 1/3 cup melted butter, 2 eggs, 1/4 cup milk, 1 tsp vanilla, 1/2 tsp cinnamon, 1/4 tsp nutmeg (if using), and a pinch of salt. Beat until creamy and well combined.
  5. Fold in 1 cup mini marshmallows, gently swirling them through the mixture.
  6. Pour sweet potato mixture into prepared baking dish. Smooth the top with a spatula. Sprinkle another 1/2 cup mini marshmallows over the surface.
  7. In a small bowl, combine 1 cup chopped pecans, 1/3 cup brown sugar, 3 tbsp melted butter, 2 tbsp flour, and a pinch of salt. Stir until crumbly. Scatter evenly over the casserole.
  8. Bake uncovered for 25-30 minutes, until the top is golden and bubbling, marshmallows toasted, and pecans crisp.
  9. Let casserole rest for 10 minutes before serving.

Notes

For extra flavor, roast sweet potatoes instead of boiling. Toast pecans before adding for deeper flavor. Make ahead by prepping the sweet potato base 1-2 days in advance. For gluten-free, use almond flour in the topping. Vegan and nut-free adaptations are possible. Watch marshmallows during baking to prevent burning.

Nutrition

Keywords: sweet potato casserole, holiday side dish, Thanksgiving, brown sugar pecan, marshmallow swirl, comfort food, easy casserole, gluten-free option, vegetarian

Find it online: https://wigglebite.com/sweet-potato-casserole-recipe-easy-brown-sugar-pecan-with-marshmallow-swirl/